Biscuit Cake or Milk Cookies is one of those baked goods that many of us associate with great childhood memories. Who else remembers the bread van passing through the neighbourhood selling milk cookies for $1.00?! They have the soft texture of a cake but the appearance of a cookie and topped with lots of sugar!
Some bakeries sold a big and thick cookie, while others offered a thin version. I loved the thicker version. So here is a simple cookie recipe to bring back some good old memories.
Biscuit Cake aka Milk Cookie
Ingredients
- 4 cups Cuisine All-purpose flour
- 1 cup Granulated Sugar
- 1 tsp Nutmeg
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 cup Cuisine Full cream milk
- ½ cup Butter melted
Topping
- ¼ cup Cuisine Full cream milk
- ½ cup Granulated sugar
Instructions
- Preheat oven to 350 degrees.
- Microwave butter in a bowl and mix in the sugar while it's warm. Note: mix well dissolving the sugar.
- Add milk to the butter mixture. Stir well.
- In another bowl mix together flour, baking powder, baking soda, salt and grated nutmeg.
- Mix dry ingredients into wet and fold until a dough has been formed. Note: it should be a soft formed dough. If sticky add a little extra flour and incorporate.
- Transfer onto a floured work surface and knead the dough for 2 minutes until smooth.
- Roll out the dough into a 2” thick rectangle.
- Using a cutter, cut the dough until all the dough has been used. Note: any size cutter can be used. If you prefer a thinner cookie roll it out to 1” thick.
- Place onto a lined baking tray and brush with milk. Sprinkle sugar on the top and bake for 12 minutes. Note: the base of the cookie should be lightly browned. The top should be baked but soft.
- Cool and enjoy!
Video
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Renee is the chef/host of the online cooking show "Simply Local" on Eatahfood.
1 Comment
Great simple recipe. Would definitely try. Like your style of communicating. Do you have a receipe for the trinidad Chinese cake.